Quinoa, Corn and Potato Salad
Makes
2
servings
Looking for a new version of an old favorite? Try this version which is one of our all-time favorite recipes. It only works when sweet corn is at its peak flavor!
Meal Type
Salads & Soups
Diet Type
Gluten-Free
Vegetarian
Ingredients
1 ½ pounds new red potatoes, washed
2 Tablespoons balsamic vinegar
½ teaspoon sea salt
½ teaspoon black pepper
2 stalks celery, diced
2 ears fresh corn, removed from cob
2 cups quinoa, cooked
½ cup red onion, minced
¾ cup dill pickles, chopped
1/3 cup fresh dill
½ cup mayonnaise
1 Tablespoon Dijonmustard
Paprika for garnish
2 Tablespoons balsamic vinegar
½ teaspoon sea salt
½ teaspoon black pepper
2 stalks celery, diced
2 ears fresh corn, removed from cob
2 cups quinoa, cooked
½ cup red onion, minced
¾ cup dill pickles, chopped
1/3 cup fresh dill
½ cup mayonnaise
1 Tablespoon Dijonmustard
Paprika for garnish
1
Place potatoes in large saucepan and cover with water. Place over high heat and bring to a boil. Cover, reduce heat slightly, and cook until fork tender. Drain and cut into ½ inch cubes
2
Place in a bowl and sprinkle with the vinegar, and the salt and pepper. Toss well. Let stand for about 10 minutes.
3
Add the celery, corn, quinoa, red onion, pickles, and dill.Toss to combine.
4
5
Mix the mayonnaise and mustard in a small bowl. Fold into the potato mixture.
6
Sprinkle the paprika on top.